A floral finishing oil to be enjoyed all summer.
Try drizzling green coriander oil over your next caprese salad this summer.
Low FODMAP, GF, DF, Vegan, Raw
Your permission to let your cilantro grow to flower.
Green coriander, a chef's well kept secret. Cilantro is often consumed when the leaves are large and flat, similar to parsley, but later in the season the plant flowers and turns to coriander, producing the most whimsical, aeromatic cilantro, and white edible flowers. When used as a garnish, green coriander oil can elevate any dish, from tacos to crudo.
If you don't have a garden to grow your own cilantro, you can find lil bouquets of flowering cilantro all summer at the farmers market. You might have to ask your farmers if they have any because some markets are so small that they assume you won't want a delicacy such as this.
But trust me if they grow cilantro, they have flowering cilantro.
Cilantro is edible and delicious at all stages of the plants life.
Flowering cilantro is more flavorful and aromatic then regular cilantro and after the plant flowers, it seeds. The seeds are commonly referred to as coriander and this recipe is using green coriander seeds.
Green coriander is the fresh equivalent of the coriander seeds you find at the grocery store. Only they are much more aromatic, floral and flavorful then the dried version.
Coriander can be harvested while its green and plump, or you can wait until it is dried and brown. Both provide different flavors. Green coriander is bright and floral, while dried coriander has a nuttier floral profile.
Green Coriander Oil Recipe
Yield: 1/2 cup
Equipment: Mortar and Pestle
3 TBSP Green coriander seeds
1/2 cup Olive oil
Add green coriander seeds to a mortar with a pinch of maldon salt and pound with the pestle into a chunky paste.
Add olive oil and mix
Drizzle over everything.
How to use green coriander oil
Baked Halibut with Green Coriander oil and Cherry Tomato Confit